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Recipes
Yield: 4- 2 cups per serving
Recipes
Chili Pie
| Nutrition Information | |
| Calories: | 240 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 490mg |
| Carbohydrates: | 42g |
| Dietary Fiber: | 9g |
| Sugars: | 3g |
| Protein: | 16g |
| Vitamin A: | 1250iu (25%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 200mg (20%) |
| Iron: | 1.8mg (10%) |
1-1/2 cups chicken broth
1/2 cup yellow cornmeal
1/2 cup light grated cheddar cheese, separated
2 cans low-fat chili
4 teaspoons nonfat sour cream
Place the broth and yellow cornmeal in a small sauce pan. Bring to a boil, reduce to a simmer and cook, stirrying, until it becomes thick, about 6 minutes. Remove from heat. Spray a 9-inch glass pie pan with vegetable oil cooking spray. Spread the pudding into the bottom of the pie pan, top with 1/4 cup grated cheddar cheese and set aside.
Preheat broiler in your oven.
Meanwhile, heat canned chili. Pour over corn pudding, top with remaining 1/4 cup cheddar cheese. Broil in oven until cheese melts - about 3-5 minutes. Cut pie into 4 wedges. Serve each wedge topped with nonfat sour cream.
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